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Ingredient
Beetroot, cashew and quinoa bowl
Introduce
Chef :
Sam MeadleyBeetroot, cashew and quinoa bowl
A quick and easy #vegan weekday lunch option. The fresh beetroot from #SeasonSupply really makes this meal.
Ingredient
Food ration :
2 servingsCooking time :
30 mins
60 g
quinoa
1 tablespoon
vegan stock
1 can
chickpeas
Handful
raw cashews
Cooking instructions
* Step 1
Lay out your ingredients. Preheat the oven at 200°C.
* Step 2
Peel the beetroot and cut in to cubes. Add to an oven dish and roast 20 minutes.
* Step 3
Whilst you wait, cook the quinoa in vegan stock.
* Step 4
Whilst waiting for the quinoa to cook, drain and rinse the chickpeas.
* Step 5
After 20 minutes stir the beetroot and add a handful of cashews.
* Step 6
After another 10 minutes take out the oven dish and add to the cooked quinoa along with the chickpeas. Enjoy!
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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5. Prioritize Potassium
6. Eat More Plants
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